Comprehensive quality evaluation of fermented-steaming Fructus Aurantii based on chemical composition, flavor characteristics, and intestinal microbial community.

Fructus Aurantii (FA) is an edible and medicinal functional food used worldwide that enhances digestion. Since raw FA (RFA) possesses certain side effects for some patients, processed FA (PFA) is commonly used in clinical practice. This study aimed to establish an objective and comprehensive quality evaluation of the PFA that employed the technique of steaming and fermentation.

Determination of Ten Flavonoids in the Raw and Fermented Fructus Aurantii by Quantitative Analysis of Multicomponents via a Single Marker (QAMS) Based on UPLC.

Fermented Fructus Aurantii (FFA) is widely used in South China for the treatment of functional dyspepsia. Naringin, neohesperidin, and other flavonoids are the main pharmacodynamic components of FFA. A new method is presented for the simultaneous determination of 10 flavonoids (including flavonoid glycosides and aglycones) in FFA using the quantitative analysis of multicomponents via a single marker (QAMS) approach and is used to investigate changes in flavonoids during fermentation.